Baked Meyers Lemons Donuts with Greek Yogurt
YIELDS 18 MINI, 9 REGULAR DONUTS
1 ½ cups flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
Zest of 2 Meyers Lemons (about 2 tsps)
2 TBS unsalted butter, melted
⅔ cup sugar
2 large egg
½ cup milk
4 tsp Meyers Lemon juice
¼ cup Greek yogurt
2 tsp vanilla extract
Pre-heat oven to 350F. Spray donut pan with non-stick cooking spray. If you have two pans, spray them both.
In a medium bowl, whisk together the DRY ingredients.
In another bowl, whisk together the first 3 WET ingredients. ADD the milk, juice and yogurt, using the whisk add the DRY ingredients to the WET until well combined. Stir in the vanilla extract.
Spoon batter into a large ziplock. Snip the corner and pipe into each donut cup.
Bake for 12-14 minutes, until just golden brown and the tops spring back when lightly touched.
Remove and turn out onto a wire rack to cool.
1 cup fresh blackberries
1 TBS sugar
½ tsp fresh lemon juice
1-2 cups powdered sugar
Crush blackberries in a small bowl with a fork to release the juices. ADD sugar and ½ the lemon juice, stir and set aside.
Strain blackberries into a medium bowl, push down with the back of a spoon to extract all the juice. Should have about ½ cup juice. Add the other ½ lemon and stir.
Gradually add powdered sugar, stir as you go. You may need more or less to get a fairly thick glaze. Glaze should leave a trail as you run the spoon through it.
½ tsp vanilla extract
1 vanilla bean (optional)
1 ½ TBS heavy cream
1 ½ TBS milk
1 cups powdered sugar
Whisk all ingredients in a medium bowl, add more powdered sugar to thicken if needed.
Once donuts have cooled completely dip tops into glaze and place on a wire cooling rack until glaze is set. About 1 hour.